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Tex-Mex Chicken Salad with Lime-Cilantro Dressing Recipe

Tex-Mex Chicken Salad with Lime-Cilantro Dressing recipe


This is a yummy salad with chicken, beans, and veggies. It has crunchy tortilla strips and a special dressing made with lime and cilantro. It's like a party in a bowl that you can eat for lunch or dinner!


2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 large head romaine lettuce, chopped
1 (15 oz) can black beans, drained and rinsed
2 ears of corn, kernels removed
1 large red bell pepper, diced
1 large tomato, diced
1 ripe avocado, diced
4 small corn tortillas, cut into strips
1/2 cup plain Greek yogurt
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
1 tablespoon honey


Preheat your oven to 350°F (175°C).
Place the tortilla strips on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and sprinkle with a pinch of salt. Bake for 10-12 minutes until crispy.
While tortillas bake, heat the remaining olive oil in a skillet over medium-high heat.
Season the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and smoked paprika.
Cook the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes, then slice it into strips.
In a large bowl, combine the chopped lettuce, black beans, corn kernels, diced red bell pepper, diced tomato, and diced avocado.
In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, honey, and a pinch of salt to make the dressing.
Add the baked tortilla strips to the salad.
Pour the dressing over the salad and toss everything together until well mixed.
Divide the salad among plates and top with the sliced chicken. Serve immediately.

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